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Flap meat and peruano beans!

I started a thread here a week or so ago, asking for help as I tried to decide how to use a $25 gift certificate I got for a Mexican meat market.


It got moved to the San Francisco board, and I decided on flpa meat and peruano beans. Any suggestions on recipes?

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  1. I've been making a lot of flap (from Costco).
    I've been doing a simple marinade followed by high heat searing until medium rare.
    I have not tried to cook it low and slow, because it is so delicious and flavorful med. rare.
    Be careful to look at how the grain runs, and of course, cut across the grain when serving like this.

    I'm not familiar with peruano beans, but found this recipe which looks awesome:

    1. I love flap meat, it's my 2nd favorite steak after Hanger. I keep it simple - salt and pepper, super high heat sear to medium rare.

      2 Replies
      1. re: fldhkybnva

        I hope that flap stays under the radar and doesn't become a culinary "darling" like hangar.

        1. re: monavano

          Me too! I love the stuff and for now it's still reasonably priced like all the other butchers' cuts used to be.

      2. I haven't inspected it closely yet, but this seems to be thinner than what I am finding on some sites. I think perhpas it has been sliced for carne asada.

        BTW, i have cooked with the peruana beans before. They are also called peruvian, or canary beans ( or mayocoba like in monavano's link). Larger than a lot of white beans, but I think they can be used tihe same way.

        1 Reply
        1. re: Shrinkrap

          Peruanos cook exactly as you'd cook Great Northern or canellini. They have a fine flavor and silky texture – my favorite bean for cassoulet or Tuscan-style oven-cooked beans. Here in SoCal the Latino markets have them in bulk, often at bargain prices.

        2. Oops, I am a bit new to commenting here so sorry about the mess up a minute ago. I just couldn't pass this thread up. I am an American living in southern sonora (NAVOJOA to be exact) and I make mayocoba beans at least three times a week. I rinse them and then put them in the crockpot on high for two hours with double the amount of water. I add salt when they are finished cooking and then we usually have a bowl of them just like that with oregano and chiltepines. The leftovers get refried just like you would pintos. I really like how quick they cook up and they seem to be the most popular bean here, albeit a bit more expensive than the pintos.

          1. I love peruanos. Something about their consistency. We make a batch of pot beans first and then will make refried with leftovers. No recipe per se, rinse and put in a pot with enough liquid to cover by a few inches. Throw in rough chopped onion, usually 2 jalapenos and 2 serranos, a couple of garlic cloves, and salt. I watch the water level and cook until they are creamy and not too soupy. We happen to like a lot of peppers and onions in bigger chunks. Refried i mash with a potato masher and cook in a little lard. Or my husband will cook them with soyrizo (which i actually prefer to real chorizo) and potatoes and make amazing breakfast burritos. Pinto beans are ruined for me

            1. Thanks all! Exactly what I was hoping for.

              Goatjunky, when you say "creamy", what are you referring to? And are you cooking goat? That was another option, but seemingly not held in such high esteem among my West Indian kin. Same with oxtail.

              Sad face emoticon.

              1 Reply
              1. re: Shrinkrap

                The broth begins to get cloudy rrather than watery is the best way i can describe it. And the beans are very soft . I really dont time it, so its hard to say how long. Peruanos just seem to have a creamier texture, almost like butter in them. The goat name is because i love them. Lol. I usually cook carnitas with peruanos, the leftovers make amazing tortas burritos and taco